Sour Cherry Clafoutis

Clafoutis, a custardy pancake of the Limousin area of France, is most often made with dark, sweet cherries, usually unpitted. I can’t imagine it could be better than this beguiling variation: pink sour cherries, puffed by cooking, their almondy flavor underscored by puréed pine nuts, are clustered in an eggy batter, then baked until golden. I like it best for Sunday breakfast, with big cups of café au lait, but it won’t hurt for dessert.